• 대한화장품학회지
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• 제24권3호
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• pp.111-115
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• 1998

We investigated the stability of all-trans-retinol on the liquid crystalline O/W emulsion composed of mainly alkyl polyglycerine, alkyl polyglucose and glycerine, and compared the activity of all-trans-retinol in the various forms of liquid crystal. Under certain conditions, novel liquid crystalline gel was formed around oil droplets, and layers of this liquid crystalline gel were very wide and rigid. (SWLC; Super Wide Liquid Crystal) SWLC was very helpful to stabilize retinol in O/W emulsion. After storage at 45 C for 4 weeks, all-trans-retinol in O/W emulsion composed of SWLC retained above 85% of the activity upon HPLC analysis, whereas those within no liquid crystalline emulsion gave 47% and normal liquid crystalline emulsion composed of fatty alcohols gave 40 60%. Retinol in oil phase is nealy insoluble in pure water, but in cosmetic emulsion systems can be slightly solubilized into water because emulsifiers and polyols in emulsion systems function as solubilizers. In this case, water in outer phase acts as a media for oxygen transporation$.$and thus destabilizes retinol. As a result, retinol in O/W emulsion has a tendency to become unstable. SWLC surrounding oil droplet which contains retinol is wide and rigid, therefore reduces contact between inner phase and outer phase To make SWLC, properties of emulsifiers are very important phase transition temperature should be high, and the structure of surfactants should be bulky, and their ratio should be suitable to make rigid and wide liquid crystalline gel layer in order to reduce contact between retinol in inner phase and water in outer phase.

• 한국응용과학기술학회지
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• 제28권1호
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• pp.1-5
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• 2011

In this study, We investigated the properites of nano-emulsions containing hydrogenated lecithin prepared by high pressure homogenizer. The size of droplet of emulsions prepared by homogenizer at various rpm (rotation per minute) was not measured due to the unstability of emulsions, however, the size of droplet of nano-emulsions prepared by high pressure homogenizer was around 300 nm and the appearance of emulsions was bluish. The stability of emulsions with various lecithin concentration was tested against time. POV (Peroxide value) of emulsions were plotted against time. POVs of emulsions prepared with an egg lecithin and a soy lecithin were increased with time, however, POV of emulsion with Lecinol S-$10^{(R)}$ was kept constant within 60 hours and at $60^{\circ}C$. In consumer test, the nano-emulsion showed higher affinity regardless of skin type. Both of irritation scores of emulsions were similar.

• 청정기술
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• 제23권3호
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• pp.325-330
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• 2017

This study presents the preparation of n-tetradecane-in-water emulsions with different weight ratios of n-tetradecane and water, and their potential application in packaging and shipping vaccines. The size and distribution of the n-tetradecane droplets are characterized using optical microscopy and light scattering methods, respectively. The thermal properties of the emulsions are determined using the T-history method. In the results, the emulsions, which are comprised of 17 ~ 30 wt% oil, 3 wt% surfactant, and 67 ~ 80 wt% water, are stable and have droplet sizes in the range of 100 to 800 nm. The thermal properties demonstrate that subcooling is prevented through increasing the droplet size. The results indicate that the n-tetradecane/water emulsions containing 25 ~ 35 wt% n-tetradecane, with a melting point of $2{\sim}8^{\circ}C$ and a latent heat of $227.0{\sim}250.8kJ\;kg^{-1}$, are good candidate materials for packaging and shipping vaccines.

• 한국식품과학회지
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• 제22권3호
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• pp.300-306
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• 1990

마요네즈 저장 중 미세구조의 변화를 광학현미경과 주사 전자현미경으로 관찰하였다. 신선한 마요네즈는 다양한 크기의 지방구로 이루어져 있었으며 지방구의 크기 분포는 정규분포를 보였다. $60^{\circ}C$와 $-10^{\circ}C$에서 저장하는 동안 지방구의 합일(合一)에 의해 지방구가 커지는 경향을 보였으며, 탁도에 의한 실험결과 또한 이러한 지방구의 합일(合一)현상을 확인시켜 주었다. 전자현미경은 광학현미경에 비해 크기가 작은 지방구를 측정하기가 용이하였으며, 따라서 지방구의 평균 입경이 작았다. 이것은 전자현미경의 높은 해상력과 심도 때문이며, 더욱이 시료를 회석할 필요가 없어 균일한 지방구의 분포를 보여주는 전자현미경 방법은 광학현미경에 비해 유화제품의 지방구 분포를 측정하기에 유리한 방법이라 하겠다.

• Korean Chemical Engineering Research
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• 제52권2호
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• pp.141-153
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• 2014

액적기반의 미세유체 시스템은 마이크로 시험관으로서 화학, 생물학 연구에 적용하기 위해 개발되었다. 미세유체 시스템에서 피코부피(picoliter)의 매우 작은 액적은 소형화된 시스템 내에서 잘 정형화 되고 구획화된 반응기로 제공되어 진다. 매우 작은 액적에서의 반응은 자동화된 초고속 대용량 스크리닝 시스템을 통하여 저가이면서 고효율적으로 수행될 수 있다. 본 총설에서는 액적 기반의 미세유체시스템의 기능들인 액적 형성, 정교한 액적 제어, 다양한 응용분야에 대해 소개하고자 한다. 또한 화학적, 생물학적 새로운 응용분야에 관해 알아보고, 기존의 방법과 비교하여 액적기반의 미세유체 시스템이 갖는 장점에 관해 논의하고자 한다.

• 에너지공학
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• 제16권3호
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• pp.113-119
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• 2007

데칸에 물을 혼합하여 일정한 크기와 간격으로 유화액적배열을 형성하여 물과의 혼합비율, 액적의 수 그리고 액적 간격 등이 연소특성에 어떠한 영향을 주는가를 고온의 연소실에서 파악하였다. 각각 10%, 20%, 30%의 물을 혼합하여 유화액적을 만든 후 일정한 크기의 액적을 각각의 서스펜더에 매달아서 일정한 간격의 액적배열을 만들어 고온에서 자발화를 시켰을 때, 점화지연, 수명시간, 전연소기간 그리고 미소폭발 등의 연소특성을 비교하였다. 대기압에서 연소실의 온도를 920 K로 하고 서스펜더의 수를 3개와 5개로 하였으며 액적배열의 간격은 $3{\sim}7\;mm$ 범위에서 1 mm 간격으로 각각 실험을 수행하였다. 본 실험을 통하여 물의 혼합비율이 높을수록, 그리고 액적배열의 간격이 넓을수록 점화지연현상이 길게 나타났으며, 수명시간은 액적의 간격이 넓을수록 짧게 나타났으며 점화지연시간과 수명시간의 합인 전연소기간은 액적의 수량이 3개인 경우가 점화지연시간이 긴 관계로 5개에 비해 길게 나타남을 확인하였다.

• 한국응용과학기술학회지
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• 제21권4호
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• pp.279-288
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• 2004

Liquid crystal (LC) system was introduced into W/O emulsion in order to enhance the stability and moisturizing effect. The LC system, composed of beeswax, surfactant, and water was formed on the surface of emulsion droplet, which was investigated through a polarized microscope. The phenomenon that the viscosity in W/O emulsion system is decreased with time, was reduced by the formation of LC with the addition of beeswax. Centrifugal separation test showed that the stability of emulsion system was increased with the addition of beeswax to 3%. The color change of vitamin C was delayed in LC emulsion systems, which indicates stabilization effect against the oxidation of vitamin C. Evaporation rate in W/O emulsion was retarded by LC, so that high moisturizing effect is expected in W/O LC system.

• 한국응용과학기술학회지
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• 제21권1호
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• pp.31-36
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• 2004

Liquid crystalline phases were formed from acylglutamate; polyglyceryl-10 myristate and glycerine mixture and they were used as a base material for preparing an O/W emulsion. When an oil phase is added into the liquid crystalline phases, it was inserted into the dispersed liquid crystal droplets rather than stayed outside the liquid crystals, which can be known by the fact that the size of liquid crystal droplets increases with the increasing oil phase content. Along with the increase in the droplet size, the complex modulus increases from 100 to 350 pascals and the loss angle decreases from 60 to 24 degrees, from which it can be known that the increase in the internal phase volume results in the increase in the elastic property of oil in liquid crystalline-phases (O/LC). When the water phase was lastly added into the O/LC phase, the emulsification occurred to form a O/W emulsion and the averaged particle size of the O/W emulsion changes from 22.5nm to 538nm with the addition of water phase. The results from the droplet size measurements and stability tests under accelerated conditions such as high temperature show that the obtained O/W emulsion is very consistent with time.

• 대한화장품학회지
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• 제11권1호
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• pp.21-31
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• 1985

폴리옥시에틸렌 도데실 에테르 유도체로 안정화된 헥산 - 물의 유화계에서 소량의 장쇄알칸 및 장쇄알칸올이 유화안정도에 미치는 효과를 비교 검토하였다. 장쇄알칸의 계면장력 및 원심분리에 의한 유화 안정도에 거의 영향을 주지 않았으나 장쇄알칸올은 계면장력을 현저히 저하시켰으며, 원심분리시 coalescence에 의한 유화파괴 방지에 효과적이었다. 그러나 시간 경과에 따른 유화안정도는 장쇄알칸이 장쇄알칸올 보다 더욱 효과적이었고 또 탄화수소쇄 길이가 길어질수록 더욱 효과적이었다. 이러한 것을 유화제를 변경시켰을 경우에도 마찬가지였다. 이것은 장쇄알칸을 첨가함으로써 분산상의 소수결합력을 증대시켜 물에 대한 용해도가 감소되어 분자확산에 의한 유화파괴가 어려워지기 때문이다. 즉 이러한 유화계에서 유화파괴는 coalescence보다는 분자확산에 의해 지배됨을 알 수 있다.

• Preventive Nutrition and Food Science
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• 제3권2호
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• pp.133-142
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• 1998

Effects of protein heat treatment and surfactant additionoo the orthokindetic stability of $\beta$-lactoglobulin-stabilized emulsions have been investigated under turbulent flow conditions. In studies on protein-stabilized emulsions, samples which had been subjected to heat treatment(i.e. the protein solution orthe emulsion) have been found to be more prone to orthokinetic coalescene than the untreated ones. The emulsions stabilized with protein heated above the denaturation temperature(i.e. 7$0^{\circ}C$) showed the bigger initial average droplet size, which resulted in an increased orthokinetic coalescenece rate. The storage of the protein-stabilized emulsion at high temperature prior to the shearing experiment also made the emulsion less stable in the shear field. Interestingly. the addition of DATEM has been found to produce a substantial increase in orthokinetic stability of the heat-denatured protein-stabilized emulsion system, although Tween 20 is the opposite case.